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News
Five bakery trends you ‘knead’ to know
9+ hour, 25+ min ago (65+ words) PDF file | Infographic | Promotional Content Ready to rise to what’s next in bakery? The bakery market is booming, but what’s the recipe for success? From better-for-you snacks to clean label and convenience, shifting consumer needs are creating rich opportunities for…...
Why chocolate goes wrong in baking
1+ mon, 3+ day ago (1036+ words) Every commercial bakery has experienced the frustration of chocolate leaking from pain au chocolat during baking. Sometimes it scorches onto the baking tray; sometimes it escapes from one end of the pastry, leaving an uneven filling and an inconsistent eating…...
Four new cacao types just handed chocolate a lifeline
1+ mon, 3+ week ago (909+ words) Chocolate has had a rough few years. Cocoa prices have lurched from record to record, driven by flooding in West Africa, disease outbreaks and a climate that no longer plays fair with farmers. Much of that volatility traces back to…...
How sourdough, Seoul and social media are reshaping global bakery
2+ mon, 3+ week ago (575+ words) Bread and pastry appear to be heading in different directions. Across much of the world’s bakery sector, artisan bread is becoming more closely tied to local identity, regional grains and traditional production methods. Pastry, meanwhile, is becoming increasingly borderless, drawing…...
New product launches: Jaffa Cakes, Pukka and PAUL lead a great British summer of bakes
3+ mon, 1+ week ago (1690+ words) National Bakewell Tart Day returns on 24 June, putting one of Britain’s most cherished regional bakes firmly back in the spotlight. First launched by The Bakewell Tart Shop, the annual celebration honours a sweet treat that’s remained a fixture of British…...
Are the days of Britain’s beloved biscuit break numbered?
3+ mon, 3+ week ago (841+ words) Few food rituals are as closely associated with British daily life as the biscuit break. Whether paired with a morning tea, shared across an office desk or enjoyed during a quick catch-up with family, ‘biccies’ have long occupied an emotional…...
Europe’s copy-paste problem in US bakery
3+ mon, 3+ week ago (1194+ words) North America moves fast, demands rapid adaptation faster and quietly punishes anything that doesn’t keep up. For Fernando Garcia Ferrer, this is a big headache. Especially as he’s in charge of Europastry’s North America business. When we speak, he’s relaxed,…...
If industrial bread looks artisanal, what happens next? Lesaffre baking director weighs in
4+ mon, 1+ week ago (1540+ words) News & Analysis on the Bakery and Snacks Industries For years, the baking industry has operated on a clear distinction: industrial bread delivered consistency and scale; artisanal bread delivered quality and authenticity. Edouard Gestat believes that distinction is starting to weaken....
Anzac or Tim Tam: Who runs Australia’s $3.8bn biscuit aisle?
4+ mon, 2+ week ago (1133+ words) News & Analysis on the Bakery and Snacks Industries Anzac biscuits don’t follow the usual rules of the snack aisle. There are no flavour extensions, no reformulation pushes and no real attempt to modernise the product beyond packaging and positioning. They…...
Sourdough is rewriting fibre functionality
5+ mon, 2+ week ago (1023+ words) News & Analysis on the Bakery and Snacks Industries Sourdough is strongly associated with microbes – yeasts and lactic acid bacteria that drive fermentation, build flavour and give dough its lift. But that’s only part of what’s going on. Because the flour…...